Tuscan Chicken Soup Recipe
Ingredients:
2 tbsp olive oil
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 small onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper to taste
4 cups (1 L) chicken broth
1 (14 oz / 400g) can diced tomatoes
1 (15 oz / 425g) can cannellini beans (white beans), drained and rinsed
2 cups fresh spinach or kale (chopped)
1/2 cup heavy cream (or half-and-half)
1/2 cup grated Parmesan cheese
Instructions:
Sauté the chicken:
In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until browned (they don’t have to be fully cooked yet). Remove and set aside.
Cook veggies:
In the same pot, add onion, garlic, carrots, and celery. Sauté for about 5–7 minutes until softened.
Add seasoning:
Stir in oregano, basil, red pepper flakes (if using), salt, and black pepper.
Simmer:
Return the chicken to the pot. Add chicken broth, diced tomatoes (with juice), and cannellini beans. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is fully cooked and veggies are tender.
Make it creamy:
Stir in the spinach/kale and cook until wilted (2–3 minutes). Then add heavy cream and Parmesan. Simmer for another 5 minutes.
Taste & serve:
Adjust seasoning. Serve warm with crusty bread or garlic toast.
Optional Add-ins:
Cooked pasta (small shapes like orzo or ditalini)
Potatoes (diced, added with the broth)
Sun-dried tomatoes for extra richnes